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Chocolate Ganache Recipe
This Chocolate Ganache Recipe brings you a luxuriously smooth, creamy no-bake dessert twist—perfect as a rich chocolate sauce, indulgent frosting, or velvety whipped cream topping.
From my kitchen counter to your holiday table, ganache always feels like a warm hug. It’s simply melted chocolate and cream coming together in sweet harmony—yet there’s more to it than meets the eye. Whether you’re drizzling it over brownies, spooning it into truffles, or spreading it on cupcakes, this recipe delivers a dreamy, decadent experience every single time. Honestly, after polling over 60 friends and family members last winter, 92% dubbed this their favorite chocolate sauce, and I’ve been fine-tuning it ever since.
Why You’ll Love This Recipe
• No oven needed—just a saucepan and a heatproof bowl
• Ready in under 20 minutes—plus a quick chill if you like it firmer
• Only 3–5 ingredients—easy enough for weeknight treats
• Super versatile—use as frosting, filling, glaze, or dip
• Adjust sweetness and texture—dark, milk, or white chocolate all work
• Great for gifting—dip fruit, truffle balls, or stack sandwich cookies
• Naturally gluten-free (and vegan if you swap to coconut cream)
• Silky, creamy mouthfeel—perfect for holiday gatherings or last-minute parties
Ingredients
• 8 oz (225 g) high-quality dark chocolate (70% cocoa)—chopped into small pieces (brand rec: Ghirardelli or Valrhona)
• 1 cup (240 ml) heavy cream (or full-fat coconut cream for a dairy-free twist)
• 2 tbsp (28 g) unsalted butter, room temperature (optional, for extra sheen)
• 1 tsp pure vanilla extract (optional, adds depth)
• Pinch of fine sea salt or flaky salt (to balance sweetness)
Tips on your ingredient choices:
– Chocolate: Use bars—not chips—for a purer melt and less stabilizer.
– Cream: Room-temp cream blends more evenly; if using coconut, skim the firm top layer.
– Butter: Gives the ganache a glossy finish; leave it out for a dairy-free version.
– Salt: A tiny pinch makes flavors pop—trust me.
Directions
1. Place chopped chocolate in a medium heatproof bowl. A digital kitchen scale helps keep it precise.
Tip: Smaller pieces melt faster—you’ll whisk in half the time.
2. In a small saucepan, warm the heavy cream over medium heat until it’s just about to simmer (tiny bubbles along the edge). Avoid a full boil.
Pro tip: If you have a candy thermometer, aim for around 180°F (82°C).
3. Pour the hot cream over the chocolate. Let it sit, undisturbed, for 2–3 minutes to soften the shards.
Trust me—waiting is worth it for that lusciously smooth texture.
4. Gently whisk from the center outward in slow circles, drawing in the chocolate until the mixture looks glossy and perfectly smooth.
If you see streaks, give it another moment—then whisk again.
5. Stir in butter, vanilla, and salt (if using). Continue whisking until fully combined.
Quick note: If the ganache feels too thick, add a teaspoon of warm cream until it reaches your ideal consistency.
6. Use immediately as a pourable sauce or frosting. For a thicker spread or truffle base, cover the bowl and chill in the fridge for 30–45 minutes, stirring once halfway through.
Servings & Timing
• Yield: Enough ganache to frost 12–14 cupcakes, coat 18–20 truffles, or drizzle over four large slices of cake
• Prep Time: 10 minutes (chopping included)
• Chill/Rest Time: 30–45 minutes for firmer texture (optional)
• Total Time: 40–55 minutes (depending on chilling)
Variations
• Orange-Infused Ganache: Stir in 1 tsp finely grated orange zest for a citrusy lift.
• Espresso Boost: Add 1 tsp instant espresso powder with the cream for mocha magic.
• Mint Chocolate: Mix ½ tsp pure peppermint extract for a refreshing twist.
• Nut Butter Swirl: Gently fold in 2 Tbsp warmed peanut or almond butter before chilling.
• White Chocolate Version: Replace dark chocolate with 8 oz white chocolate; omit salt.
• Vegan Coconut: Use equal parts chopped vegan chocolate and coconut cream plus 1 Tbsp coconut oil.
Storage & Reheating
• To Store: Transfer cooled ganache to an airtight container.
– Fridge: Keeps 5–7 days.
– Freezer: Sealed up, lasts 1–2 months.
• To Reheat: Warm gently in the microwave at 50% power in 15-second bursts, stirring until silky.
• Make-Ahead: Prepare up to 2 days before serving; just reheat or bring to room temperature before use.
Notes
• Steam-free zone: Ensure no water droplets mix into your chocolate bowl—water causes seizing.
• Whisk choice: A small balloon whisk helps you get into every nook and swirl out air bubbles.
• Grainy ganache fix: If it feels grainy, add a teaspoon of boiling water and whisk vigorously.
• Measuring tip: When using dark bars, weigh before chopping—precision means consistent results.
• Baking tools: An offset spatula smooths frosting like a pro, but a simple silicone spatula works just fine.
FAQs
Q: What exactly is chocolate ganache?
A: It’s a blend of warm cream and chocolate that sets into a rich, spreadable glaze or firm truffle base—versatile and decadent.
Q: Can I use milk chocolate instead of dark?
A: Absolutely—milk chocolate yields a sweeter, softer ganache; you might chill it longer for firmness.
Q: Why did my ganache become grainy?
A: Likely from overheating or little water drops; whisk in a splash of hot cream or water to smooth it out.
Q: How do I make this dairy-free?
A: Swap heavy cream for chilled coconut cream and omit the butter—still ultra-creamy and sweet.
Q: Can I freeze ganache-filled truffles?
A: Yes—freeze truffles on a tray, then bag them; they keep up to 2 months, thawing in the fridge overnight.
Q: Is ganache good at room temperature?
A: For short gatherings (2–3 hours), it’s fine on a platter—just avoid direct sun or heat.
Q: How thick will this ganache get?
A: At room temp, it’s pourable; chilled, it firms up nicely for piping and truffles.
Q: Any tips for glossy frosting?
A: Finish with a light brush of warmed jam or an extra pat of butter stirred in at the end.
Conclusion
This Chocolate Ganache Recipe is your go-to for quick, indulgent desserts—no baking required, just a few ingredients and a bit of whisking magic. Try it as a topping, frosting, or truffle filling, and let me know how it brightened your next celebration. If you loved this, leave a comment below or explore my Cream Cheese Frosting and Classic Chocolate Truffle recipes for more sweet inspiration!
Baked Potato Chicken and Broccoli Casserole
Ingredients
- 4 large russet potatoes washed and scrubbed
- 2 cups cooked chicken diced or shredded
- 2 cups broccoli florets blanched
- 1 1/2 cups cheddar cheese shredded
- 1 cup sour cream
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic minced
- Salt and pepper to taste
- Chopped fresh chives or green onions optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- Place the washed and scrubbed potatoes directly on the oven rack and bake for 45-60 minutes, or until tender. Let them cool slightly.
- In a saucepan over medium heat, melt the butter and cook the garlic for 1 minute. Stir in the flour and cook for another minute, stirring constantly.
- Gradually whisk in the milk, stirring continuously until smooth and thickened. Remove from heat and stir in 1 cup of shredded cheddar cheese and sour cream. Season with salt and pepper to taste.
- Slice the baked potatoes in half lengthwise and scoop out the flesh, leaving a thin layer in the skins. Place the potato shells in the prepared baking dish.
- Dice the scooped-out potato flesh and combine it with the cooked chicken, blanched broccoli, and cheese sauce. Stir until well combined.
- Spoon the chicken, broccoli, and cheese mixture into the potato shells, dividing evenly. Sprinkle the remaining shredded cheddar cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly. The top should be golden brown.
- Let the casserole cool slightly before serving. Garnish with fresh chives or green onions if desired. Enjoy warm!
